Cheesy Cloud Eggs

Why This Is Strictly Keto

Cloud eggs are made from nothing but eggs, cheddar and herbs. The whites are whipped into a high, airy nest instead of being served on toast, so there is no bread, no flour and no sugar. Two clouds carry about 1g of net carbs.

Ingredients

• 4 large eggs, separated (keep each yolk whole and separate)
• ½ cup (2 oz) shredded sharp cheddar cheese
• 1 teaspoon fresh thyme leaves, plus more for garnish
• ¼ teaspoon sea salt
• Freshly ground black pepper, to taste
• Butter or avocado oil, for greasing the parchment

Instructions

1. Preheat: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and lightly grease it.

2. Whip the whites: In a clean, dry bowl, beat the egg whites with the salt until stiff peaks form and the whites stand straight up when the beaters are lifted.

3. Fold in flavor: Gently fold in three-quarters of the cheddar and the thyme, keeping as much air in the whites as possible.

4. Shape the clouds: Spoon the whites into 4 tall mounds on the baking sheet. Use the back of a spoon to press a deep well in the center of each one.

5. First bake: Bake for 3 minutes, until the clouds just start to turn golden.

6. Add the yolks: Carefully slide one yolk into each well and sprinkle with the remaining cheddar. Bake 2–3 minutes more for a runny yolk, or 4–5 for a set yolk.

7. Serve: Season with pepper, garnish with thyme and serve right away — the clouds deflate as they cool.

Nutritional Info (per serving, approximate)

Tips

• Make sure the bowl and beaters are completely free of grease and yolk, or the whites will not whip up.
• Separate the eggs while they are cold, but let the whites sit for 10 minutes at room temperature before whipping for more volume.
• Serve with sliced avocado or sautéed spinach to round out the plate.